Shredded Chicken Plate with Roasted Veggies & Salad

1️⃣ Roast the Potatoes:
Toss potato wedges and sweet potato cubes with olive oil, herbs, salt, and pepper. Roast at 400°F (200°C) for 25–30 minutes until golden and crispy.

2️⃣ Steam the Broccoli:
Steam or lightly boil the broccoli until tender but still vibrant.

3️⃣ Prepare the Salad:
Mix chopped lettuce and tomato slices with a pinch of salt or splash of lemon juice.

4️⃣ Warm the Chicken:
Heat shredded chicken in a skillet with a touch of olive oil, garlic powder, and pepper for added flavor.

5️⃣ Assemble the Plate:
Serve everything side by side on a large plate. Optionally drizzle with olive oil or your favorite healthy sauce.

Serving and Storage Tips